Summary

Flank Steak with Mushroom Sauce is a gluten free, primal, and ketogenic main course. For $1.71 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 215 calories, 15g of protein, and 16g of fat each. A few people made this recipe, and 72 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for valentin day. A mixture of flavor concentrated beef broth, garlic, shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Try Flank Steak with Creamy Mushroom Sauce, Flank Steak in Mushroom Wine Sauce, and Flank Steak with Shiitake Mushroom Sauce for similar recipes.

Instructions

1. Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides and until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
2. Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
3. Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.

Ingredients

• 1 Swanson® Flavor Concentrated Beef Broth
• 2 butter
• 3 flank steak
• 4 chopped fresh rosemary leaves
• 5 garlic, minced
• 6 ounces mushrooms, sliced (about
• 7 olive oil
• 8 shallot, diced
• 9 water

Directions

• 1 Heat 1 tablespoon oil in a 10-inch skillet over medium heat.
• 2 Add the beef and cook until well browned on both sides and until desired doneness, about 10 minutes for medium-rare.
• 3 Remove the beef from the skillet.
• 4 Heat 1 tablespoon butter and the remaining oil in the skillet.
• 5 Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally.
• 6 Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
• 7 Cut the beef diagonally against the grain into thin slices.
• 8 Serve the mushroom mixture with the beef.